The trick to getting very soft bread is to knead until you get window pane gluten stretch from your dough. It is possible to do that with Thermomix kneading. However, you will need to freeze all ingredients as extended kneading beyond 3 minutes does heat up the temperature due to the velocity from the kneading.
My formula is intervals (with rest) of 4 minutes kneading up to a maximum of 3 times (i.e. 12 minutes) to get the window pane elasticity.
What I'd like to do is to ice my liquids and not to dump all liquids in at once. I'd usually retain about 20% of liquids to cool the dough down.
Check out our soft toast bread recipe here.
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